In addition to conducting routine surveillance, the staff responds to consumer complaints and emergencies where the food supply is compromised, such as fires, truck accidents, and floods. Damaged food not fit for human consumption is destroyed. Also, the Environmental Health staff teams with the Nursing staff to conduct investigations when a food-borne illness is suspected. When the source of the outbreak is determined, preventive measures are implemented to stop future outbreaks from occurring.

In-person Food Handlers' classes are offered on a routine basis to interested parties. Food establishments are required to have one Certified Food Handler for every five persons on duty at all times that potentially hazardous food is being prepared or served.